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Klee Watchous and his employees at Wildcat Creek Ranch are fans of Coneburg Inn restaurant in Peabody.

Coneburg owner Lindsey Marshall has witnessed one instance a few times with her Wildcat Creek regulars. When they get a call about a sick calf on the ranch or a cow on another landowner’s pasture, the ranchers leave their meals steaming and bolt out the door like doctors on call.

“They don’t mess around,” Marshall said.

With the level of dedication and pride apparent in the daily work of the Wildcat Creek ranchers, it made sense for Marshall to serve their products at her restaurant.

“That’s how small business should work, go through as much local stuff as you can,” Marshall said. “You support farmers and ranchers.”

Although a partnership with the Coneburg and Wildcat Creek made sense for both parties, both Marshall and Watchous said the two-week-old agreement is new ground for both of them. Wildcat had never exclusively supplied to a restaurant. Marshall had received local beef through Peabody Sausage House, but it had not been from one rancher.

So far so good. Marshall said the inclusion of the Wildcat Creek logo on the menu has created a buzz among patrons. The restaurant sold out of ground beef this past weekend. Marshall said it is rare to sell that much beef that quickly.

“People have noticed,” she said. “They think it is amazing. Customers enjoy knowing exactly where the beef is coming from.”

It helps that the burger produced from Wildcat Creek’s angus cattle is one of the best Marshall has tasted.

“I’m not a meat lover. This meat is amazing,” she said. “It’s definitely not dry, it stays juicy, but its not greasy.”

The Coneburg will still get all of its beef processed through Peabody Sausage house and butcher Mike Berger. Currently, that has just been ground beef, but Marshall is looking to expand to chicken-fried steaks and steaks.

“I only have a flat top grill,” she said. “I’m not about to throw a nice piece of meat on there.”

Wildcat Creek ranchers can take solace in the fact that Marshal cares as much about the product she puts on the table as they do.

“From the farm to the table,” Marshall said. said the inclusion of the Wildcat Creek logo on the menu has created a buzz among patrons. The restaurant sold out of ground beef this past weekend. Marshal said it is rare to sell that much beef that quickly.

“People have noticed,” she said. “They think it is amazing. Customers enjoy knowing exactly where the beef is coming from.”

It helps the burger produced from Wildcat Creek’s angus cattle is one of the best Marshal has tasted.

“I’m not a meat lover. This meat is amazing,” she said. “It’s definitely not dry, it stays juicy, but its not greasy.”

The Coneburg will still get all of its beef processed through Peabody Sausage house and butcher Mike Berger. Currently, that has just been ground beef, but Marshal is looking to expand to chicken-fried steaks and steaks.

“I only have a flat top grill,” she said. “I’m not about to throw a nice piece of meat on there.”

Wildcat Creek ranchers can take solace in the fact that Marshal cares as much about the product she puts on the table as they do.